The classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil? Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto. In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Countless home cooks remain loyal users of their slow cookers for preparing satisfying, low-maintenance meals. But the tried-and-true slow cooker recipe repertoire is about to change, with author Nicki Sizemore’s fresh spin on slow-cooked meals. Fresh Flavors for the Slow Cooker is filled with slow-simmered main dishes, plus 35 recipes for sauces and sides, that replace canned ingredients with fresh vegetables, boost flavor with aromatic herbs and spices, and feature a tantalizing array of global tastes in dishes that span the menu. Overnight Pumpkin–Brown Rice Pudding with crunchy pecans is a wholesome, hands-off breakfast treat, Thai Curried Chicken & Rice Noodles gets a spicy kick from curry broth, and Shredded Beef Mole Tacos are accented with the sweet heat of Quick Pickled Jalapeños. Whether you’re feeding a family or entertaining a crowd, each recipe highlights prep work that can be knocked out days in advance, making serving meals worthy of every occasion easy and delicious. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way.DIV /divDIVThere is with The Homemade Flour Cookbook. Erin Alderson will explore the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed./divDIV /divDIVTry out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Butternut Squash and Goat Cheese Lasagna, Cheddar jalapeño quesadillas with quinoa tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip, Feta and Curried Red Lentil Dip, Honey Sunflower Biscuits with Jam and Dark Chocolate Dipped Almond Meal Biscotti are just a few of the recipes that you’ll make with your own hand-milled flour! /div
Peaches. Plums. Nectarines. Apricots. They're summer's sweethearts. Eating them fresh off the tree, still warm from the sun, is one of the high points of the year. Now, award-winning cookbook author Olwen Woodier offers stone fruit lovers 150 enticing ways to savor these sweet and tangy flavors of summer. You'll find wonderful recipes for baking these fruits in crisps, cobblers, pies, and tarts. And peaches, plums, nectarines, and apricots pair up beautifully with ice cream and sherbet, or can be whipped up into frosty shakes and smoothies. But there are many other ways to bring the taste of summer to your table. For example, the flavors burst when the fruits are grilled, sautéed, or roasted. Plums are perfect with pork tenderloin. Nectarines are a natural with roasted chicken. Apricots are a perfect complement to turkey breast. There are also recipes for grilled salmon with nectarine and avocado and halibut with peaches. When you have a taste for something with an extra zing, Woodier suggests the tarter varieties of plums--damsons, greengages, beach plums, and some varieties of Italian plums. Because the flavor of these plums is more assertive, they can withstand stronger seasonings such as cloves and cardamom, cinnamon and ginger. Or for a real culinary treat, poach these plums in a fruity red wine. Summer fruits work beautifully in sauces and salsas. A nectarine chili sauce or a plum garlic sauce makes a terrific dip or a tasty sauce to brush on grilled meat. And when you're looking for something more exciting to dip tortilla chips into, try peach-plum salsa. Enhancing this luscious cookbook are fascinating sidebars. Woodier tells stories from the history and folklore of stone fruits: for example, did you know that apricots were first cultivated 3000 years ago near the Great Wall of China? You'll find information about rare varieties such as donut peaches, the smallest and sweetest peaches of all, as well as new specialty hybrid fruits such as apriums, an apricot-plum hybrid with the downy yellow skin and yellow-orange flesh of an apricot and the tangy flavor of a plum. Packed with food-lore, nutritional information, and 150 imaginative, innovative, and succulent recipes, Peaches and Other Juicy Fruits is a cookbook you won't let out of your hands all year long.
One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.
Presents recipes that feature cannabis as an ingredient, along with an introduction that covers topics such as the difference between hemp and cannabis, the plant's potency when eaten, different strains, and its fat content.
The #1 bestselling cookbook you don't want to miss—with 200,000+ copies sold! Transform simple foods into beautiful boards with 100+ easy and achievable recipes and ideas, perfect for beautiful, stress-free summer entertaining. Sharing food on boards is the perfect way to entertain family and friends. With minimum effort and maximum impact you can casually host in style, while focusing on spending time together, rather than being stuck in the kitchen. No cooking skills are required to make these boards (and you!) shine! In On Boards, food stylist Lisa Bolton has put together 50 ideas for instantly approachable boards, all with effortless entertaining in mind, as well as 52 recipes for delectable savory and sweet additions like Beet Hummus, Bourbon Bacon Jam, Mashed Potato Dip and Chocolate Salami. The boards can be pulled together in very little time, and each includes presentation and styling tips to impress your guests. Any assortment of food can be pulled into a beautiful board, so you will be able transform whatever is in your fridge and pantry when unexpected guests arrive! With chapters on Everyday Boards, Holiday & Special Occasion Boards, Seasonal Boards and Around the World Boards, you will find inspiration for every gathering. Whether you are looking for a breakfast or brunch board; a board for Christmas Day, Superbowl Sunday or New Year's Eve; a huge celebration or a cozy date night for two, it is included in this collection of gorgeously curated boards. On Boards is the gift people give again and again--perfect for those who love to entertain, but not the stress that goes with it!
With more than 90 recipes, this cookbook from the founder of Hope's Gardens, an artisanal pesto company based in Atlanta, encourages readers to invent their own pesto combinations and shows how to use pesto as a building block for a variety of meals.
The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ... Expert advice on getting your grill set up 190 sensational recipes from appetizers to dessert Great tips for grilling foods to perfection An up-to-date guide to barbecuing An indispensable list of tools you'll need to have
